Stonefire Naan: Flatbread With Flair

CAPSULE REPORT: For many centuries, naan (pronounced non), a leavened Indian flatbread, has been baked in tandoor ovens. The extremely high heat (approaching 500°F) produces big bubbles, an airy texture and a delicious smoky flavor. No bread lover can resist it.

If you haven’t yet discovered naan, or think of it only at Indian restaurants, we urge you to reconsider.

Stonefire (previously known as Fabulous Flats), a Canadian baker of authentic flatbreads that also include roti and pita, has gotten pretty good U.S. distribution for its naan. If your grocer doesn’t carry it, print out the Contact Us page of the Stonefire website and hand it to the store manager.

Naan is typically brushed with butter or ghee (clarified butter) and served hot as a table bread, where it’s used to scoop other foods.

But naan has become a world traveler. You can serve it with any cuisine, and use it instead of other signature breads with just about any food. For example:

Sandwich-style, it is often rolled and stuffed, wrap-like. In India, popular fillings include minced meat or potatoes and onions. Here, anything goes.

As a pizza base, just pile on the toppings (scroll down for the chicken pesto pizza and the raspberry-Nutella dessert pizza).